Morbrad med Aebler og Svesker

A Danish dish, Morbrad med Aebler og Svesker (mohr-brad meth ay-bler oh svis-ker) makes a filling family meal. Serve it with broccoli and boiled potatoes.

1 X 5 lb. boned loin of pork

1 large cooking apple, peeled, cored and chopped

1 tablespoon lemon juice

2 teaspoon salt

½ teaspoon black pepper

15 dried prunes, stoned, soaked in water overnight and drained

2 oz. walnuts, chopped

2 oz. butter

3 tablespoons olive oil

6 fl. oz. red wine

1 tablespoon cornflour dissolved in

2 tablespoons water

5 fl. oz. double cream

1 tablespoon cranberry sauce

Ask your butcher to tie the pork loin securely at 1-inch intervals and pierce it lengthways to make a tunnel approximately 1-inch in diameter right through the meat.

Sprinkle the apple cubes with the lemon juice and set aside. Rub the pork with the salt and pepper. With your fingers, insert the apples, prunes and walnuts alternately into the tunnel in the meat. With the handle of a long wooden spoon, press the stuffing into the meat, packing it tightly.

In a large flameproof casserole, melt the butter with the olive oil over moder-ate heat. When the foam subsides, place the meat in the casserole and cook, turning it frequently with two large forks, for 10 minutes or until it is lightly and evenly browned on all sides.

Drain off all the fat from the casserole. Pour in the wine and increase the heat to high. Bring the liquid to the boil.

Remove the casserole from the heat, cover it and place it in the oven. Roast the meat for 2 hours or until the juices that run out are clear when the pork is pierced with the point of a sharp knife.

Remove the casserole from the oven. Transfer the meat to a carving board. Keep warm while you prepare the sauce.

With a metal spoon, remove any fat from the liquid in the casserole. Strain the liquid into a small saucepan. Add the cornflour mixture. Set the saucepan over moderate heat and cook the sauce, stirring constantly, for 2 to 3 minutes or until it is thick.

Stir in the cream and cranberry sauce and reduce the heat to low. Cook, stirring constantly, for 2 minutes. Remove the pan from the heat and pour the sauce into a warmed sauceboat. Keep warm.

Remove and discard the strings from the meat. Cut it into thick slices. Arrange the slices on a warmed large serving dish and serve immediately, with the sauce.

Morcon succulent and fairly inexpensive meat dish adapted from a traditional Filipino recipe, Morcon (mohr-kohn) makes an excellent dinner party dish since it is easy to carve and some of the preparation may be done in advance.


3 lb. beef skirt , cut crosswise into

2 or

3 pieces and flattened by beating to

½ inch thick

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon lemon juice

1 garlic clove, crushed

4 cooked ham slices

4 hard-boiled eggs, sliced

4 oz. Cheddar cheese, thinly sliced

8 oz. green olives, stoned and chopped

3 fl. oz. vegetable oil

1 oz. butter

1 lb. tomatoes, blanched, peeled and chopped

1 tablespoon soy sauce

4 fl. oz. water

1 oz. beurre manie

Lay the beef pieces on a flat surface, overlapping the pieces to make a large oblong. With a mallet or heavy pestle, pound the overlapping edges together to seal. Sprinkle over the salt, pepper and lemon juice. Rub over the garlic.

Place the ham slices over the beef and arrange the egg slices, in lines, over the ham. Top with the cheese slices.

Sprinkle the eggs and cheese with the olives and one-third of the oil. Roll up the meat Swiss roll fashion and tie with pieces of string at 1-inch intervals to keep it in shape.

In a large flameproof casserole, melt the butter with the remaining oil over moderate heat. When the foam subsides place the meat roll in the casserole and brown, turning carefully from time to time, for 10 minutes, or until it is lightly and evenly browned.

Reduce the heat to low and add the tomatoes, soy sauce and water. Cover the casserole and simmer for 45 minutes to 1 hour, or until the meat is tender when pierced with the. point of a sharp knife, and the juices that run out are faintly rosy.

Remove the casserole from the heat. Using two large spoons, lift out the meat roll and place it on a carving board. Remove and discard the string. Cut the meat into 1-inch slices. Place them on a heated serving dish and keep warm.

Return the casserole to the heat and add the beurre manie, stirring constantly. Bring the sauce to the boil and cook, stirring constantly, for 3 to 5 minutes or until the sauce has thickened.

Remove the pan from the heat and pour the sauce over the sliced meat. Serve immediately.

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